Ingredients
Scale
- 5 cups peeled and diced apples
- 12.25 oz. jar caramel sauce
- 1/2 tsp. cinnamon
- pinch nutmeg
- pinch salt
- 1 tbsp. cornstarch
- 1 tbsp. water
- 14 oz. pkg. refrigerated pie dough
- 1/8 cup milk
- 2 tbsp. sugar
- 1/2 tsp. cinnamon
Instructions
- Combine the apples, caramel, cinnamon, nutmeg, and salt in a slow cooker.
- Mix the cornstarch and water in a small bowl, then add to the slow cooker.
- Stir to combine all ingredients thoroughly.
- Cover and cook on HIGH for 2 hours, stirring once or twice during cooking.
- Create the cinnamon sugar by mixing the cinnamon and sugar in a small bowl.
- Preheat the oven to 350°F.
- Spread out one pie crust on a baking sheet and brush with milk, then sprinkle half of the cinnamon sugar mixture on top.
- Cut the pie crust into strips using a pizza cutter or knife.
- Arrange the strips on the baking sheet to ensure they bake separately.
- Bake for 10 minutes or until golden brown, then repeat with the second pie crust.
- Serve the warm apple dip with baked pie crust strips and enjoy!
Notes
You can use a mix of different apple varieties for added flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This dip can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg